Ingredients

Directions

Combine cream cheese, splenda, and Vanilla extract in a bowl and mix well. Beat the heavy cream in a seperate bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Transfer the mixture to a large glass bowl and chill with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.

For those who miss cheesecake because of a low carb lifestyle this recipe is great. I added a half lemon worth of fresh squeezed juice and had an awesome lemon cheesecake. Really good recipe.
- 10/22/12

This obviously doesn't look like the picture because the picture shows a baked cheesecake. Sounds interesting though. For those going on about the 'high fat'...have you ever heard of low fat cheese?? since this isn't baked you can also do the no fat cool Whip, although I'd rather use the real thing
- 10/29/13

Has anyone tried making it with Low-Fat Cream Cheese and Low-Fat Cool Whip or low-fat or fat free yogurt (instead of heavy cream)? This is definitely not a recipe for those who want to lose weight. I was on Atkins years ago and I never felt so wonderful but only lost 4 lbs.
- 9/3/13

While I completely appreciate the fact that this is a "Cheesecake" recipe for us on low carbs, it was runny and salty. Unenjoyable. Using heavy cream left a very greasy feeling in the mouth. Boyfriend spat it out.
- 2/16/12

Very good! Easy recipe! It is very rich though. I used Stevia instead of Splenda, and I just added a little at a time until it just had a hint of sweetness. The recipe says 6 servings, but it's more like 12 because it's so heavy and rich.
- 6/4/11